Preheat oven to 400 degrees. Wash brussel sprouts and be sure to drain all water off. Cut them in quarters and place them in a large caserole baking dish. Drizzle with olive oil, salt and pepper. Add pecans and cranberries. Mix to coat with oil.

Bake for approximately 20-30 minutes or until the brussel sprouts can be poked thru with a fork but not too soft.